Blackberry Buckle for Two
I realize I just posted my recipe for a blackberry buckle, but I wanted to include this modified version as well. A lot of my recipes are about finding ways to reduce the food down to an amount suitable for just one or two. This is especially true for desserts, because like many, if I have a huge dessert around, I will eat it all. The larger size was great for taking to a group gathering, but my limiting the amount I make from the get go, I don’t have to struggle as much when it comes to maintaining a healthy portion size.
This may be the last blackberry item I do this year, the patch I collected from is on it’s last days of providing any decent berries. But I want to try this with some other fruit anyways, as I’m sure it would be great with blueberries, peaches, or apples. I just wish I’d thought to try something like this during cherry season.
For this smaller version, I cooked it in my 6 inch skillet. A similar size pyrex dish should work good, or even some individual souffle or ramekins would work. As long as it’s oven safe, and wider than it is tall, I image it will turn out fine.
I did use regular flour and sugar, and if you compare photos, this one does look a lot lighter in overall color. But also goes to show that you can play around a bit and use your favorite baking medium. I may do one more experiment later and try some sugar substitute, and will update this if/when I do. And while I cut the amount of flour and milk by thirds, I used a quarter of the amount of sugar and it turned out just fine.
And again, I used the method of melting the butter in the baking vessel and then adding the batter on top of that. I may try mixing the butter into the batter next time, like I do when making corn bread, just to see if there is a difference. Or maybe next time I make corn bread, I’ll just try pouring the batter into the pan with the melted butter.
Blackberry Buckle for Two
- 1/3 cup flour
- 1/4 cup sugar
- 3/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 pinch salt
- 1/3 cup milk
- 1/2 tsp vanilla extract
- 2-1/2 tbsp butter
- 3/4 cup blackberries
- 1 tsp sugar
- Preheat oven to 350°F. Put butter in a 6" cast iron skillet or similar size baking dish in oven to allow butter to melt.
- Place blackberries in small bowl, sprinkle with the 1 tsp of sugar and gently stir to mix. Set aside.
- Mix flour, sugar, baking powder, cinnamon and salt. Stir in milk until fully incorporated, do not over mix. A few lumps are ok.
- Once oven is heated and butter is melted, remove skillet from oven. Pour batter mix into the center of the skillet/baking dish, letting it flow to the outer edges. Use spoon to gently even out the distribution of batter as needed.
- Spoon blackberries over top of batter, leaving a ring of batter around the outside edge.
- Bake about 40 minutes, check after 30 minutes. It should be firm, not wet looking, but spongy to the touch. If not, check every 5 minutes until desired doneness.